Scotch Quail Eggs

These diminutive Scotch eggs are cute and delicious, perfect for Easter or any festive party. A golden shell gives way to flavorful wild boar sausage and a soft-boiled quail egg – they’re irresistible.

Preparation

Prepare a bowl of iced water. In a small pot add vinegar to about 4 cups of water and bring to a boil over medium-high heat. Carefully drop in quail eggs and cook for 2 minutes. Remove with a slotted spoon and put immediately into ice water. Once cooled, carefully peel quail eggs. (This process is easiest starting at the pointy end.)

Meanwhile, heat 2 inches of oil to 350 degrees F, over medium heat.

Take about a tablespoon of the sausage and press into a thin patty in the palm of your hand. Carefully place a quail egg in the center and gently wrap the sausage around the egg completely enveloping it. Repeat for all eggs.

Roll a sausage wrapped egg in the flour mixture, then hen eggs, then breadcrumbs, coating evenly. Set aside. Repeat for all eggs.

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